Bison Tostadas

Bison tostadas are a great way to use up extra tortillas, ground bison, and many other items you might have left over from other weekly meals. They are also a great quick snack once you have all the ingredients ready in your fridge.

Total Time: 1 hour, Prep: 20 minutes, Cook: 20 minutes
Servings: 2-4
Level: Easy


  • Tostada or taco shells
  • Grated cheddar or Monterey jack cheese
  • Salsa (homemade or store bought)
  • ½ cup cilantro (washed and roughly chopped)
  • ¼ head of lettuce, chopped
  • Tostada Meat
  • 1 lb ground bison
  • ½ onion chopped fine
  • 3 cloves garlic
  • 1 tbls cumin
  • 1 tbls chili powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp crushed red pepper (optional for added spice)
  • 2 tbls high heat oil (grapeseed, canola, vegetable, etc)
  • salt and pepper to taste


  • 2 ripe avocados
  • 1 jalapeno
  • 2 cloves minced garlic
  • 1 lime wedge
  • handful of cilantro (washed and chopped)
  • salt

1) Making the guacamole

  1. Place jalapeno directly on flame if you have a gas stove, rotate until charred on all sides, then remove from heat and let cool
  2. Once cooled, peel charred outer layer off of jalapeno. Remove seeds and stem. Place flesh in a bowl and mash to a paste.
  3. Cut avocado and scoop flesh into the bowl with the mashed jalapeno. Mix together with jalapeno.
  4. Add minced garlic, squeeze in the lime, mix. Taste and add as much salt as you like.
  5. Fold in cilantro

2) Making tostada bison meat

  1. Heat the oil on medium, when hot add onions.
  2. Sauté until translucent (not browned). Add garlic and sauté 30 seconds then add cumin, chili, garlic powder, and onion powder. Stir to blend the spices with the onion/garlic.
  3. Add the ground bison. Cook until the pink has just gone away. Salt and pepper to taste.

3) Assembling the tostada

  1. This is really personal preference but I like to put the guacamole on the bottom, it makes everything stick better.
  2. Then add lettuce, meat, cheese, salsa, and cilantro.